182 Main St.
Designed as an alternative to a traditional tavern or sports bar, the craft-inspired gastropub serves seasonal, local artisanal pub food that pairs with craft beer, wine and spirits in a casual setting.
Mixologist: Nikki Simches
Drink: The Barley Vine Smoked Bacon Bloody Mary
• 1.5 oz. Tito’s Handmade Vodka
• 4 oz. tomato juice
• Pinch of fresh ground black pepper
• Pinch of celery salt
• 2 dashes Tabasco Chipotle Sauce
• 1/4 oz. fresh lemon juice
• Dash of Worcestershire sauce
• ¾ tsp horseradish
Shake with ice. Pour over ice into 16 oz. glass dipped in smoked whiskey-sugar rim.
Garnish with house-made candied bacon, lime and olive.
Rimming salt: Barley Vine makes its own creation of equal parts smoked sea salt and Sugar In The Raw. Dip rim of glass into Black Label Old No. 7 Jack Daniel’s Tennessee Whiskey. Dip the rim of the glass into rimming mix.
“The taste hits on all levels,” said Terry Lugo, co-owner of Barley Vine with her husband Victor. “It’s a well-balanced drink, perfect for any time of day.”